Hello friends! This recipe that I am about to share is a go to in my house! It always comes out perfectly and has such a great balance of flavors. Almond and poppy seeds are just a match made in heaven and it all comes together in this beautiful Almond poppy seed cake. Lets Bake it!
Here’s a list of what you’ll need:
- All Purpose Flour
- Baking Powder
- Poppy Seeds
- Neutral Oil (like Canola or Vegetable)
- Whole Milk
- Vanilla Extract
- Almond Extract
Once you’ve gathered what you need but before we assemble the cake, we need to talk about pan prep. This is an important step in any bundt cake creation – We want it to bake in the pan, but we absolutely want it to come out when its done! I’ve tried many different methods for bundt cake removal but the best I’ve found is a baking spray made with flour. Bakers Joy or Pam Baking Spray are great options.
Neither of these products add and flavor or residue to your baked goods but they do allow them to release beautifully from the pan. Gone are the days of buttering and flouring pans or playing guess work on whether your baked goods will come out of a pan. These sprays are totally worth the $2-$3.
Once you have prepped your pan – it’s time to get to baking!
The Muffin Method
This bundt is basically a giant muffin, so it makes sense that we use the muffin method to bring the ingredients together. The muffin method is a technique where you combine all the dry ingredients in one bowl, all the wet ingredients in another and then you bring the two together.
In this case we treat the sugar as a dry ingredient and add it into the stand mixer along with the rest of the dry goods. Meanwhile, mix the wet ingredients in another and then pour the wet over the dry. Using your stand mixer, beat everything together until the batter is thick and smooth – it takes about 2 minutes.
After that, you’re in baking business. Pour the batter into your prepared pan and pop in the oven for about an hour. Timing will depend on your oven, but 60 minutes to 80 minutes is usually the right amount of time.
All about that Drizzle
Something that makes this cake just that much extra is the orange drizzle on top. When the cake is still warm, use a skewer or toothpick to poke holes all other the surface of the cake. Evenly pour the glaze all over the cake and allow it to set as the cake cools. This lends a complex flavor to the finished cake and a nice glossy sheen on top.
I highly recommend consuming this cake right away but if you need to store, make sure you do so in an airtight container for up to 3 days.
I hope you enjoy this almond poppy seed cake as much as I do! Happy Baking!
More Cake Recipes:
Almond Poppy Seed Cake
A new favorite, this cake combines two great flavors into one
- 2 1/3 Cups Granulated Sugar
- 2 Tablespoons Poppy Seeds
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 3 Cups All Purpose Flour
- 1 ½ Cups Whole Milk
- 1 1/3 Cups Neutral Oil like Canola or vegetable
- 3 Large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoon Almond extract
- ¾ Cups Powdered Sugar
- ¼ Cup Orange Juice
- 2 teaspoons Butter melted
- ½ teaspoon Vanilla extract
- ½ teaspoon almond extract
- Preheat oven to 350 Deg F and generously spray the inside of a bundt pan with non-stick baking spray (use the kind that has flour in it).
- Combine the Sugar and dry ingredients (flour, baking powder, salt, poppy seeds) in the bowl of a stand mixer. If you are not using a stand mixer, you can use a hand mixer and place the ingredients in a large bowl.
- Add the wet ingredients (oil, milk, eggs, extracts) and mix to combine. Start on low speed and then increase to medium high and beat until the batter is very thick and smooth (about 2 minutes, if using a hand mixer, beat 1 minute longer)
- Scrape the batter into your prepared pan and bake until the top is risen, split and deep golden brown.
- Remove the cake and allow to cool in the pan for 15 minutes. Invert the cake and turn out on a wire rack. Using a toothpick, poke holes all over the top of the cake.
- Make the glaze by combining all the ingredients in a bowl and drizzle all over the warm cake. Use a pastry brush to push the glaze into the cake. Cool Completely then slice to serve.
- To store: keep in an airtight container for up to 3 days.
- Recipe from The Dessert Pearson by Claire Saffitz
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